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Recipes
ALABAMA SWEET POTATOE CASSEROLE
By stepjo7269
Garden Time! “Growing Sweet Potatoes Everywhere”
- Topping:
- 3 c. sweet potatoes, boiled in little salt, mashed
- 2 eggs, well beaten
- 1/2 c. sugar
- 1/2 c. butter
- 1 c. brown sugar
- 1/2 c. flour
- 1/3 c. butter
- 1 c. pecans
- Directions:
- 1 . Mix potatoes, eggs, sugar and butter and pour into greased casserole dish.
- 2 . Combine topping ingredients and crumble over potatoe mixture.
- 3 . Bake at 350 F. for 20-30 minutes.
MEXICAN CHICKEN MANICOTTI
By stepjo7269
tasteofhome
- Directions:
- 1 package (8 ounces) manicotti shells
- 2 cups cubed cooked chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- 1 small onion, diced, divided
- 1 can (4 ounces) chopped green chilies, divided
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup salsa
- 2/3 cup milk
- ●Cook manicotti according to package directions.
- ●Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.
- ●In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish.
- ●Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
- ●Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.
*ASPARAGUS CASHEW STIR-FRY
By stepjo7269
Taste of Home Light & Tasty By: Christine Sherrill of Herndon, Virginia
- Directions:
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped green onions
- 1/2 cup chopped sweet red pepper
- 1 garlic clove, minced
- 1 teaspoon canola oil
- 2 tablespoons cornstarch
- 1-1/2 cups vegetable broth
- 3 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon ground ginger
- 1/2 cup cashews
- 1 teaspoon sesame oil
- 4 cups hot cooked brown rice
- ●In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in oil until tender.
- ●Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- ●Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through.
- ●Serve with rice.
EGG DROP SOUP
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 6 c. chicken broth
- 2 T. corn starch, dissolved in 2 T. water
- 1 T. soy sauce
- 1/2 t. sugar
- 2 eggs, slightly beaten
- salt and pepper to taste
- 2 scallions, sliced with green tops for garnish
- Bring broth to a boil.
- Combine cornstarch mixture with soy sauce and sugar.
- Slowly stir into broth and continue stirring until soup is thickened and clear; remove from heat.
- Gradually add beaten eggs, stirring with fork until eggs separate into shreds.
- Season with salt and pepper.
APPLE COBBLER
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Topping:
- 1 apple, sliced
- 1/8 t. cinnamon
- 1 package sweetner
- 2 classic flavored melba toast rounds
- cinnamon
- 1/4 package sweetner
- Directions:
- ●Toss apple, cinnamon and sweetner and arrange on microwave safe plate.
- ●Sprinkle apples with crumbled melba toast rounds, cinnamon and sweetner.
- ●Heat in microwave on high for 2 minutes.
*CHILE RELLENO PUFF
By stepjo7269
232 calories/serving
- 5 eggs
- 1/4 cup flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1 pint nonfat cottage cheese
- 1 large can (7 oz) Ortega mild green chiles, chopped
- 1/2 cup reduced fat mozzarella, shredded
- 1/4 cup reduced fat cheddar, shredded, for top
- Directions
- ● Preheat oven to 350 degrees F.
- ● Beat eggs until light and lemon colored.
- ● Whisk in flour, then baking powder, salt, cottage cheese and mozzarella. Blend until smooth.
- ● Stir in chiles.
- ● Pour into a glass pie dish or similar baking pan.
- ● Sprinkle cheddar cheese on top.
- ● Bake for 20-25 minutes until the center is firm and the top lightly browned.
*BLUEGILL OR CRAPPIE PARMESAN
By stepjo7269
Taste of Home The seasoned crumb mixture produces a crispy coating for baked fillets that really stays on
- 1/4 cup butter, melted
- 1/2 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 pound bluegill or crappie
- Directions
- ● Place butter in a shallow bowl. In another shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings.
- ● Dip fish in butter, then coat with crumb mixture.
- ● Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees for 20 minutes or until fish flakes easily with a fork.
- Editor's Note: Perch or crappie may be substituted for the bluegill.
ALMOND CHICKEN WITH APRICOT SAUCE
By stepjo7269
Taste of Home's Cooking School Magazine p
- Directions:
- 1 cup apricot spreadable fruit
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons finely chopped onion
- 4 teaspoons cider vinegar
- 1 teaspoon ground mustard
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1/2 cup sliced almonds
- 1 tablespoon butter, melted
- ● In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside.
- ● Dip chicken in remaining apricot mixture. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
- ● Sprinkle almonds over chicken; drizzle with butter.
- ● Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°.
- ● Serve with reserved apricot sauce.
CHEESY CHICKEN CRESCENTS
By stepjo7269
Sheral's Aunt Anita Bishop on keyingredient
- 2 cups diced cooked chicken (2-3 chicken breast depending on size)
- 1/2 Cup grated cheddar cheese
- 1 can cream of chicken soup
- 1 soup can of milk
- 1 package refrigerated crecesent rolls
- ●Cook chichen and chop.
- ●Mix 2 cups diced chicken with 1/4 cup grated chees. Unroll crescent rolls and divide into 8 triagnles. Place a spoonfull of chicken/cheese mix on the fat end of each crescent roll and roll up.
- ●Heat soup, milk, and 1/4 c. cheese in saucepan.
- ●Pour half of the sauce in a 9X13 baking dish. Place the 8 crescent rolls on top.
- ●Bake 350 for 30-35 min. until golden brown.
- ●Serve with the remainder of sauce.
CRISP BAKED EGGPLANT
By stepjo7269
Old Country Cookin' p
- ●Peel and slice rounds of eggplant about 1/2 inch thick.
- ●Dip in flour, milk, flour then milk again.
- ●Then coat with plain or seasoned bread crumbs.
- ●Place each slice on a cookie sheet with 1 T. oleo under each slice. Put 1 t. oleo on top of each slice.
- ●Bake at 350 F. for 30-40 minutes, turning once during cooking.